Christine and Carla's Meatballs in Gravy

Christine and Carla's Meatballs in Gravy

Christine and Carla Pallotta

Christine and Carla Pallotta

October 23rd, 2017

https://simplefeast.com/chefscatalog

Christine and Carla’s Meatballs in Gravy

Makes 1 large batch
2 hours total time
50 minutes active time
Easy, Kid Friendly

Beware when you bring up meatballs in an Italian family. Everyone has their own way and it's the only way because it's the best passed down from generations of grandmothers.
We love these as is, on spaghetti or in a meatball sandwich.

Ingredients
Gravy (Marinara)
3 tablespoons extra-virgin olive oil
½ medium onion, thinly sliced
Three 28-ounce cans San Marzano tomatoes
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper

Meatballs
2 pounds ground beef
12 ounces ground pork
¼ cup plus 2 tablespoons plain (unseasoned) breadcrumbs
2 large eggs
¼ cup plus 1 tablespoon finely grated Pecorino Romano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large garlic clove, finely chopped
1 ½ tablespoons coarsely chopped flat-leaf parsley

Canola oil, for frying

Directions
To Make the Gravy
Heat the olive oil in a Dutch oven over medium-high heat, add the onions, and cook until translucent, about 5 minutes. Remove the onions from the oil with a slotted spoon and discard the onions or save them for another use.

Blend the tomatoes and their juices in a food processor for 30 seconds and add to the Dutch oven with the salt and pepper. Stir with a wooden spoon. Bring to a low boil, stirring occasionally for 15 minutes. (If you are still finishing the meatballs, see below, turn off the heat for the sauce until they are ready.)

To Make and Cook the Meatballs
Meanwhile, line a baking sheet with parchment paper and have near the work surface.

Combine the meatball ingredients in a bowl. Mix well with your hands. Divide into 30 balls, about 1 ½ ounces each.

Heat a generous film of oil in a large skillet over medium heat. Cook the meatballs in batches as needed to keep from overcrowding. Do not turn the meatballs until they are browned and can easily be lifted.Repeatthe cooking and turning on all sides, about 10 minutes in total. They do not have to be cooked through. Transfer to the Dutch oven with the gravy.

Bring the gravy to a simmer and cook for 1 hour.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Gravy (Marinara)
  • 3 tablespoons extra-virgin olive oil
  • ½ medium onion, thinly sliced
  • Three 28-ounce cans San Marzano tomatoes
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper Ingredients//Meatballs
  • 2 pounds ground beef
  • 12 ounces ground pork
  • ¼ cup plus 2 tablespoons plain (unseasoned) breadcrumbs
  • 2 large eggs
  • ¼ cup plus 1 tablespoon finely grated Pecorino Romano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large garlic clove, finely chopped
  • 1 ½ tablespoons coarsely chopped flat-leaf parsley
  • Canola oil, for frying
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